There is nothing like a bit of free food that you can pick up for yourself whilst out walking, I’m quite partial to a bit of foraging. Whether it be raspberries and blaeberries in the Summer; apples and brambles in Autumn (yes, there is apple tree I know of in the middle of nowhere); or in the case of our walk this morning, a bag full of wild garlic.
Wild garlic (or garlic chives as they are sometimes known) grows thick in the woods and along the sides of rivers. I found a nice big patch of it really near my house just the other day whist driving on back-roads avoiding heavy traffic. What a delight to see a sea of lush green leaves and pretty white flowers – aha I thought, I’ll return later. So I did, with Michelle in tow so that she could share the spoils, being Canadian Michelle has neither seen nor used wild garlic. Now the smell of a decent patch of wild garlic is somewhat overpowering, however I assure you this doesn’t come through on taste. If you imagine a chive taste with a hit of garlic to it and that’s about it, not too strong, nor harsh.
With our bag of goodies it was straight home and out with the food processor.Wild garlic isn’t about for long so finding ways of preserving it are ideal. I made a wild garlic & mint chimichurri sauce and a wild garlic butter – now boxed and in the freezer for use later. Both of these are delicious with grilled beef, lamb or chicken, just take it out of the freezer when you need it. The last few remaining leaves where chopped up and along with some butter and sour cream, added to tonight’s mashed potato – delightful!0